Olsson Recipes

From Williams-Sonoma 2012, 8 svgs

Saute vegetables and Bacon in frying pan medium heat

• 3 oz diced bacon saute until fat rendered 4-6 min
• 1 TB olive oil

Add diced vegetables, saute until softened 6-8 min

• 1 onion diced
• 1 carrot diced
• 1 stalk celery diced

Add garlic, saute about 1 min

• 2 cloves garlic minced

Turn heat up to med hi, add wine, cook 3-4 min to reduce liquid

• ½ cup dry white wine
• 1 bay leaf
• 2 large fresh thyme sprigs

Add broth and lentils, bring to a boil, reduce heat, simmer covered 35-40 minutes

• 3 Cups chicken broth
• 2 cups dry lentils, rinsed, drained

Remove bay leaf & thyme sprigs, serve with duck confit or chicken thighs.